Lasagne With Cheddar Cheese

• 2 tbsp olive oil
• 600 g beef mince
• 1 None onion, peeled and diced
• 1 None clove garlic, peeled and diced
• 300 g carrots, peeled and finely diced
• 2 tsp tomato puree
• 2 cans (400g each) chopped tomatoes
• None None Pinch of sugar
• 50 g butter
• 50 g plain flour
• 550 ml semi-skimmed milk
• 175 g Cheddar, grated
• 10 sprigs fresh basil, little reserved for garnish, remainder chopped
• 9 sheets lasagne

1. Preheat the oven to 400u0b0F. Heat the oil in a large saucepan over medium-high heat, add the ground beef and cook until browned, breaking up with a wooden spoon. Spoon off excess fat. Add the onion, garlic and carrots to the saucepan and cook for 2 mins. Add the tomato paste and cook, stirring, for 1 min. Add the tomatoes and 3/4 cup water. Season with salt, pepper and a pinch of sugar and simmer for 15 mins.
2. Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour and cook for 1 min, stirring. Gradually add the milk and simmer, stirring constantly, for 8-10 mins until thickened. Remove from the heat. Stir in half the cheddar until melted.
3. Remove the beef sauce from the heat, stir in the basil, then spoon one-third into a 13-by-9-inch baking dish. Arrange 3 sheets of lasagne on top, then spread over one-third of the white sauce. Repeat twice. Sprinkle with the remaining cheddar.
4. Bake for 30-40 mins until golden brown and bubbling. Let stand for 10 mins before cutting into squares. Garnish with the extra basil and serve.

olive oil, beef, onion, clove garlic, carrots, tomato, tomatoes, sugar, butter, flour, milk, cheddar, basil, lasagne

Taken from recipes-plus.com/api/v2.0/recipes/16708 (may not work)